What's not to love about eggs for dinner? Shakshuka is a Middle Eastern dish of perfectly poached eggs nestled in a tangy, spicy tomato sauce. Adding our Berbere blend with aromatic, spicy flavors of paprika, coriander, and cayenne make this dish a surefire way to treat yourself to a little pick-me-up.
BERBERE SHAKSHUKA
Time: 20 minutes
Yield: 4 servings
INGREDIENTS
2 Tbs extra virgin olive oil
1 medium sweet onion, diced
3 garlic cloves, minced
1/4 cup red bell pepper or canned roasted red peppers
2 Tbs tomato paste
1 Tbs Spicewalla Berbere
28 oz can whole tomatoes + juices
Spicewalla Sicilian Sea Salt, to taste
Spicewalla Black Pepper Table Grind, to taste
4 large eggs
2 Tbs feta cheese, optional
Cilantro or Parsley, for garnish
PREPARATION
- Preheat oven to 375*F
- Heat oil in an oven-safe saute pan over medium heat
- Add onions and cook until translucent, about 4 minutes
- Add garlic and bell peppers, saute with onions for 2 minutes
- Add tomato paste and Spicewalla Berbere and stir to coat onion mixture
- Add whole tomatoes to the pan and gently break apart. Add salt and pepper. Reduce heat and simmer for 5-7 minutes until the sauce has thickened
- Make 4 evenly spaced wells in the sauce for your eggs, crack eggs into the sauce and carefully place the pan in the oven
- Bake for 8 minutes for a soft yolk, cook longer if you prefer a fully-cooked yolk
- Top with feta cheese and fresh herbs. Serve immediately with toasted crusty bread
3 comments
Hi JB,
While we don’t recommend using spaghetti sauce in this recipe, you are welcome to give it a try and see how it works out for you. I definitely encourage you to give it a shot and keep updated to the results.
I would be very interested to hear how it works out.
Happy cooking!
Can I use spaghetti sauce instead?
Ethiopian Huevos Rancheros!